水解物
动力学
化学
降级(电信)
生物物理学
食品科学
构象变化
生物化学
水解
生物
计算机科学
电信
物理
量子力学
作者
Gerui Ren,Ying He,Lei Liu,Yingjie Wu,Q. Jiao,Jia‐Cheng Liu,Xinpei Cai,Ying Zhu,Ying Huang,Min Huang,Hujun Xie
标识
DOI:10.1016/j.foodchem.2024.141513
摘要
Anthocyanins are desirable compounds in the food industry owing to their attractive color and high biological activity; however, their poor stability remains a substantial challenge. Here, we show that low-concentration (15 mg/mL) collagen hydrolysate (CH) exhibits a potent stabilization effect on red cabbage anthocyanins (RCAs). CH extended the half-life of RCA by 6.2-fold from 40.7 to 251.1 h. Dynamic light scattering and transmission electron microscopy confirmed the formation of CH-RCA complexes, which exhibited stronger antioxidant activity than RCA alone. Ultraviolet-vis and infrared spectra demonstrated that RCA binding resulted in a more open and disordered CH structure. Centaureidin-3-O-glucoside (C3G) exhibited high affinity for CH, with a binding ratio close to 1.5:1.
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